Chinese Prep CDP 切配主管

【Job Responsibilities 岗位职责】
Be fully responsible for all daily prep work of the Chinese kitchen cutting section.
全面负责中餐厨房切配班组所有日常加工工作。
Standardize the cutting specifications of all ingredients to guarantee uniform dish presentation.
统一所有食材切配规格，保障菜品出品标准化。
Check the quality and quantity of delivered ingredients together with receiving staff daily.
每日协同收货人员核对到货食材品质与数量。
Classify and store ingredients properly to reduce spoilage and waste.
做好食材分类存放，降低变质损耗。
Formulate standard operating procedures for cutting, cleaning and soaking ingredients.
制定食材宰杀、清洗、泡发、改刀标准操作流程。
Supervise team members to strictly follow food hygiene and safety rules.
监督班组人员严格遵守食品卫生安全规范。
Assist the sous chef and head chef with kitchen cost control.
配合副厨、厨师长做好厨房成本管控。
Calculate reasonable ingredient usage to lower unnecessary loss.
核算食材合理出成率，减少无效损耗。
Manage daily shift arrangement, on-site guidance and skill training for prep staff.
负责切配员工日常排班、现场实操指导与技能培训。
Carry out daily performance evaluation and discipline management of the team.
落实班组每日工作考核与人员纪律管理。
Cooperate with hot kitchen, cold dish and pastry teams for daily a la carte and banquet service.
配合热菜、冷菜、面点班组完成散客及宴席出品备货。
Prepare sufficient ingredients in advance according to daily order forecast.
根据当日预估单提前备足所需加工食材。
Inspect cleaning, disinfection and maintenance of cutting tools, tables and cold storage every shift.
每班检查刀具、操作台、冷库的清洁消毒与设备维护。
Report equipment faults and hidden safety hazards to superiors in a timely manner.
设备故障及安全隐患及时上报上级处理。
【Job Requirements 岗位要求】
Master various cutting techniques for seafood, meat and vegetables proficiently.
熟练掌握海鲜、肉类、蔬菜各类食材刀工技法。
Familiar with Zhoushan local seafood processing methods is a plus.
熟悉舟山本地海鲜加工处理优先。
Have more than 2 years working experience as prep team leader or supervisor in hotel Chinese kitchen.
拥有 2 年及以上酒店中餐切配领班 / 主管管理经验。
Capable of arranging work reasonably and managing subordinates well.
能够合理分配班组工作，妥善管理下属员工。
Fully understand food safety standards, cold chain storage and raw material fresh-keeping rules.
熟知食品安全规范、冷链存放及原材料保鲜要求。
Be able to count inventory and control ingredient loss independently.
可独立完成食材盘点与损耗管控工作。
Quick response, careful and responsible, with good cross-team communication skills.
反应灵敏、做事细致负责，具备良好跨班组沟通能力。
Able to bear heavy workload during banquet peak periods.
能够承受宴席高峰期高强度工作压力。
Hold valid health certificate; chef skill qualification certificates are preferred.
持有有效健康证，持有厨师技能等级证书者优先考虑。